Well, things didn't quite work out so instead of having shrimp tacos as a tailgate supper we wound up having them for lunch the next day.
My wife peeled the shrimp while I was out running an errand.
When I returned I made the marinade, which was really more of a spice paste/wet rub, from a recipe I found online. It included chipotle chiles, lime juice and zest, and olive oil as its main ingredients.
After about 40 minutes the shrimp were ready for the grill. Funny thing, after starting the thread about the orientation of skewered food I wound up doing like Smokeybeaver
and just getting them on the sticks.
3-4 minutes on each side over Stubb's briquettes and they were ready. Anyone anal enough to count will notice a shrimp missing...quality control is important.
I like my tacos simple but Mrs. SC adds lettuce, tomato, and that sort of stuff. The salsa came from a jar but the cheese was a manchego-style product from a local creamery, which was the errand I mentioned earlier. The shrimp had a mildly spicy flavor from the marinade and not loading up with too much cheese and salsa meant the the flavor didn't get hidden. The tortillas were heated over a gas stove burner.
But wait...I had bought 2 pounds of shrimp (16/20) but only used 1 for the tacos, so I had another pound to dispose of. Remembering an earlier thread of Dyal's
that used fresh herbs, I decided to start with some basil (left), sage (right), and oregano (rear).
I used another Web recipe but just as a guideline, and added salt, pepper, olive oil, lemon juice and zest, garlic, and white wine.
Another short marination and they were ready for the grill.
This time I left the shells on to help trap the juices and protect the delicate shrimp meat, so we would have to peel 'n' eat at the table like savages.
A simple packaged creamy garlic pasta was the side dish and by the time I got done with fixing my plate and taking a photo my daughter had eaten 9 of the 20 shrimp, so we had to split the remaining 11. Can't beat dinner and a math lesson.
The herbs added a nice freshness and a vinaigrette makes a great short-time seafood marinade, but the chipotle shrimp for the tacos were very good in their own different way. I just wish I could afford to eat shrimp more often!